Pasting Properties Of Starch Research Articles

Structural and Pasting Properties of Lentil Starch: A Comprehensive Review

ABSTRACTLentils are highly nutritious as they are rich in both proteins and starch, making them a crucial component of the human diet. This review article focuses on the morphology, microstructure, and pasting properties of lentil starch (LS). The LS exhibits poor crystallinity due to its high amylose‐to‐amylopectin ratio as reflected in its pasting behavior. The shapes of the LS granule range a wide variety, starting from huge ovals to small rounds, as captured in the scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy displays the arrangement of starch molecules at the vicinity of the granule surface and detects the presence of additional functional groups in the modified starches. X‐ray diffraction (XRD) demonstrates both the qualitative and quantitative alterations in the crystalline domains of starch granules effectively. Nuclear magnetic resonance (NMR), in particular 13C CP/MAS have successfully examined the structural order of amylolyzed LS concentrations and amylose–lipid complex at the molecular level. This review might be of interest to the professionals involved in food and pharmaceuticals on product development using lentil as one of the ingredients in their formulations.

Starch and Protein Characteristics of Chestnut Flours and Their Applications in Gluten-Free Products.

In the context of valorizing underutilized crops, this study investigated the starch and protein characteristics of chestnut varieties (Balestrera and Rossera) and their potential for use at 15% and 25% in reformulating gluten-free baked snacks and fresh pasta. Chestnut varieties differ in protein and starch content (Balestrera > Rossera), as well as in amylose, dietary fiber, and lipids (Balestrera < Rossera). Differences in starch and amylose content affected starch gelatinization (Balestrera < Rossera), pasting and retrogradation properties, and water absorption capacity at 90 °C (Balestrera > Rossera). No differences in water and oil absorption capacity and mixing properties were observed, neither in the protein profile nor in the nature of protein aggregates. Both varieties exhibited a good aptitude for producing gluten-free baked snacks and fresh pasta, even at enrichment levels of 25%. Overall, this study could provide valuable information for the development of gluten-free products using sustainable, underutilized crops.

Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27 %) and water absorption index (61.94 %), while chestnut pre-gelatinized starch had the highest water solubility index (21.58 %) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96 % to 18.29 %. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.

Degrees of Post‐Silking Water Deficit Alter the Structural, Pasting, and Gelatinization Properties of Waxy Maize Starch

Degrees of Post‐Silking Water Deficit Alter the Structural, Pasting, and Gelatinization Properties of Waxy Maize Starch

Effect of the Autoclaving-Cooling Cycle on the Chemical, Morphological, Color, and Pasting Properties of Foxtail Millet Starch.

This study investigated the effect of the autoclaving-cooling (AC) cycle and the starch-to-water ratio on the chemical, morphological, color, and pasting properties of foxtail millet starch to improve its utilization in the food industry. Starch suspensions were prepared using different starch-to-water ratios (i.e., 1:1 and 1:4), with one to three AC cycles for each ratio. Subsequently, the chemical, morphological, color, and pasting properties of native and autoclaved-cooled foxtail millet starch (ACFS) were determined. The results showed that ACFS had higher overall resistant starch (RS) content than native starch. AC treatment reduced the lightness and whiteness index, gelatinization time, and pasting temperature while increasing particle sizes with irregular shapes and surfaces. Starch treated with distilled water at a 1:1 ratio with two AC cycles (1:1-2C) exhibited the highest amylose, starch, and RS contents with stable pasting properties compared with that in other AC treatments. Pasting stability was indicated by the low breakdown viscosity and high trough and final viscosity. The findings suggest that ACFS treated with 1:1-2C could be a stabilizer and functional food.

Effects of Sulfur Application on the Quality of Fresh Waxy Maize.

Balanced fertilizer application is crucial for achieving high-yield, high-quality, and efficient maize cultivation. Sulfur (S), considered a secondary nutrient, ranks as the fourth most essential plant nutrient after nitrogen (N), phosphorus (P), and potassium (K). S deficiency could significantly influence maize growth and development. Field experiments were conducted in Jiangsu, Yangzhou, China, from April 1 to July 20 in 2023. Jingkenuo2000 (JKN2000) and Suyunuo5 (SYN5) were used as experiment materials, and four treatments were set: no fertilizer application (F0), S fertilizer application (F1), conventional fertilization method (F2), and conventional fertilization method with additional S application (F3). The objective was to investigate the impact of S application on grain weight and the quality of fresh waxy maize flour and starch. The results indicated that all fertilization treatments significantly increased grain weight and the starch and protein contents in grains compared to no fertilization. Among these, F3 exhibited the most significant increases. Specifically, in JKN2000, the grain weight, starch content (SC), and protein content (PC) increased by 27.7%, 4.8%, and 14.8%, respectively, while in SYN5, these parameters increased by 26.3%, 6.2%, and 7.4%, respectively, followed by F2 and F1. Compared to F0, F3 increased starch and protein contents by 4.8% and 14.8% in JKN2000, and by 6.2% and 7.4% in SYN5. Compared to F0, F2 and F3 significantly increased the iodine binding capacity (IBC) of SYN5, with F3 being more effective than F2, while they had no significant effect on the IBC of JKN2000. The peak viscosity (PV) and breakdown viscosity (BD) of waxy maize flour and starch for both varieties showed a consistent response (increasing trend) to S application, and F3 had the largest increase. Regarding the thermal properties of waxy maize flour, F3 significantly enhanced the retrogradation enthalpy (ΔHgel) of both varieties compared to F0, while achieving the lowest retrogradation percentage (%R). In starch, the highest ΔHgel and the lowest %R were observed under the F2 treatment. In summary, under the conditions of this experiment, adding S fertilizer to conventional fertilization not only increased the grain weight of waxy maize but also effectively optimized the pasting and thermal properties of waxy maize flour and starch.

The physicochemical, functional, and pasting properties of Moringa oleifera leaf powder from different leaf stalk colors

ABSTRACT Moringa oleifera (MO) leaf powder (MOLP) is functional, and its composition affects its use. The MO tree has different colors i.e. white, green, and red. This study aimed to evaluate MOLP physicochemical, functional, and pasting properties based on the leaf stalk color as the basis for their suitable use in food products. Leaf stalk color slightly affect characteristics, with typical high protein, dietary fiber, and ash, but low starch and fat. MOLP has high soluble dietary fiber, high amylose starch, and significant amounts of phenolics and flavonoids. Chlorophyll is the abundant pigment followed by β carotene. MOLP is rich in essential amino acids with methionine is a limiting essential amino acid. MOLP has almost equal saturated and unsaturated, and rich in essential fatty acids. Low starch and high fiber affect pasting properties, exhibiting low viscosity and gelatinization temperature, but high stability. Low solubility of MOLP is a challenge to improve.

Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch

Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (Amorphophallus paeoniifolius) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P < 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).

Effects of synergistic action of courgette polysaccharide and coumalic acid on pasting, rheological, and thermal properties of potato starch

AbstractThe effects of courgette polysaccharides (CP) and coumalic acid (COA) on gelatinization, rheology, thermodynamics, microstructure, freeze–thaw stability, and in vitro digestibility of potato starch (PS) were studied. The synergistic effect of CP and COA on PS was further analyzed. The results showed that peak viscosity (PV) decreased from 6649.00 to 3462.50 mPa s and 3825.00 mPa s, respectively, after CP and COA were added. Under the combined effect of the two, it will be as low as 3225.50 mPa s. Besides, trough viscosity (TV), breakdown viscosity (BV), and final viscosity (FV) had the same trend. The presence of CP and COA can significantly delay the short‐term retrogradation of PS, especially in the case of high dose of CP and low dose of COA. Rheological tests showed that all sample gels belonged to the weak gel system (tan δ &lt; 1) and pseudoplastic fluids. Meanwhile, the results of thermodynamic, Fourier transform infrared, and Raman spectroscopy exhibited that the presence of CP and COA significantly retarded the retrogradation of PS, especially at higher levels. In addition, the presence of CP and COA significantly reduced the formation of PS gel structures, especially when acting together. Furthermore, CP and COA reduced the content of rapidly digestible starch in PS and increased the content of resistant starch. Differently, CP can increase the slowly digestible starch content, whereas COA did the opposite. In the ternary composite system, CP and COA will also interact and restrict each other. Hence, the characteristics of PS can be better improved by adjusting the ratio of CP and COA. Meanwhile, the results of the study can provide potential possibilities for the application of CP and COA in food and improve the quality of PS‐related products.

Protein Characterization and Amino Acid Profiles of Various Wheat Varieties and Their Effect on Pasting Properties of Starch

AbstractThe present study is to investigate amino acid compositions and protein characteristics of gluten extracted from different varieties of wheat and their influence on the pasting properties of starch. The starch and gluten are isolated separately from 12 wheat varieties categorized by grain hardness, i.e., hard (HW), medium hard (MHW), and soft (SW)with value ranged from 83 to 95, 72 to 80, and 17 to 29, respectively. Amino acid profiling reveals significant variations among the wheat varieties, with extraordinarily soft wheat (Ex‐SW) varieties exhibited higher levels of essential amino acid including methionine, phenylalanine, tryptophan, threonine, isoleucine, histidine, lysine, and valine. Protein fraction analysis indicates that gluten from HW varieties has a higher proportion of gliadin and lower glutenin content compared to MHW and Ex‐SW varieties. Furthermore, starch from Ex‐SW varieties possesses higher pasting parameters than MHW and HW varieties. Further, incorporation of gluten significantly reduced the pasting characteristics of starch. Flours with higher protein content demonstrate lower paste breakdown, highlighting the influence of protein content on viscoelastic properties. Furthermore, principal component analysis (PCA) reveals associations between specific amino acids and protein fractions with various pasting properties, highlighting the complex interplay between gluten composition and starch behavior.

Radio frequency regulates the multi‐scale structure and functional properties of starch from different genotypes of corn

SummaryThe purpose of this study was to investigate the multi‐scale structures, thermal, pasting, and textural properties of starch from different genotypes (dent and flint) of corn with varying moisture content (MC) (0.20, 0.25, and 0.30 kg kg−1 in dry basis) following radio frequency (RF) electromagnetic fields. As the MC increased, the amylose content in dent and flint corn starch rose from 14.60% to 19.70% and 14.80% to 24.63%, respectively, after the hot air (HA)‐RF treatment. With the increase in MC, the enhancement of starch–protein interaction and the change in starch molecule structure caused decreases in the crystallinity, short–range order structure, and enthalpy, while there were increases in the gelatinisation temperature, pasting viscosity, and textural properties of starch. The results showed that the RF treatment is an effective method for improving the processing performance of starch. Our data provide a foundation to expand the application of radio frequency in the food industry.

Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

ABSTRACT Gadung starch has limitations in several functional properties and thermal stability. Modifying starch through temperature treatments such as Freeze Moisture Treatment (FMT) and Heat Moisture Treatment (HMT) potentially improves these weaknesses. This research aimed to determine the effects of FMT and HMT on the functional, pasting, and physicochemical properties of gadung starch. This study consisted of a variety of treatments, namely native starch, FMT, HMT 100°C, HMT 110°C, FMT + HMT 100°C, and FMT + HMT 110°C. The results showed that FMT and HMT treatments significantly affected the functional, pasting, and physicochemical properties of gadung starch. The combination modification treatment of FMT + HMT 110°C increased swelling volume by 1.44 times, and water absorption capacity increased by 1.37 times. This was confirmed by the formation of porous and amorphous starch granules. Modified starch also had the best heat stability, as indicated by a low breakdown viscosity of 31.00 ± 9.90 cP. FMT+HMT110°C modified treatment was the best treatment because it had more pores, cracks, and higher swelling volume. The starch crystallinity index of modified starch decreased from 35.75 to 31.58 and changed the crystallinity type from B-type to A-type. The starch modification did not cause changes in functional groups but reduced crystallinity as indicated by the smaller ratio of the bands at 1045/1022 and the higher ratio at 1022/995 from FTIR spectra. Thus, FMT and HMT could effectively improve the characteristics of gadung starch by forming heat-stable amorphous starch.

Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties

The research aimed to assess the effects of incorporating germinated Lupinus angustifolius flour into corn extrudates for different periods (3, 5, and 7 days), focusing on starch digestibility, morphological structure, thermal, and pasting properties. Extrudate with germinated lupinus flour for 7 days (EG7) significantly increased the content of slowly digestible starch up to 10.56% (p < 0.05). Crystallinity increased up to 20% in extrudates with germinated flour compared to extrudates with ungerminated flour (EUG), observing changes at the molecular level by FTIR that impact the thermal and pasting properties. X-ray diffraction revealed angles of 2θ = 11.31, 16.60, 19.91, and 33.04 as a result of the germination and extrusion processes. Microstructural analysis indicated starch-protein interactions influencing changes in calorimetry, viscosity, X-ray diffraction, and digestibility. PCA allowed establishing that the addition of germinated flours significantly affected the properties and microstructural characteristics of extruded products, potentially affecting digestibility and nutritional quality.

Functional and pasting properties of aerial yam starch at different harvesting periods

The impact of the harvesting period (sixth, seventh and eighth month) on functional and pasting properties of starches from Tob2857 and Tob3059 cultivars of aerial yam was investigated. Matured yam bulbils were further classified into two; matured ripe bulbils (MRB) and matured unripe bulbils (MUB) based on their peel colours at harvest. Starch content, amylose, resistant starch (RS), pasting and morphological characteristics of starches were evaluated using standard methods. RS (5.11-12.37%), amylose (14.88-20.15%) and solubility (1.16-3.98%) were higher in MUB than MRB starches and varied with the harvesting period. Pasting profiles revealed that peak, hot, break down, cold paste and set back viscosities, respectively ranged thus; (261.50-528.92 RVU), (269.00-458.38 RVU), (16.95-70.54 RVU), (304.14-576.79 RVU) and (71.42-118.41 RVU). Pasting time and temperature ranged from 4.68-5.92 min and 84.18-88.26 oC, respectively. The swelling power (0.53-9.85%) varied significantly between the cultivars and ripeness of the bulbils. The starch granules showed similar shapes (ovo-triangular-oblong) and granule size (16.80-32.34 µm) varied significantly with the harvesting period. The variation in functionality of aerial yam starch cultivars at different harvesting periods in this study could be exploited for the postharvest valorization of aerial yam starches.

Effect of fluidized-bed agglomeration with sugar binders on physical, crystallinity, thermal, and pasting properties of native potato starch.

Fluidized-bed agglomeration of native potato starch (NPS) with sugar binders [maltodextrin (MD) and lactose] produced larger particles with a more porous and diverse shape. Moreover, the agglomerated potato starch (APS) exhibited improved flowability and solubility. All powders displayed a B-type X-ray diffraction pattern. Although lactose did not impact the crystallinity of APS, that of APS prepared with MD decreased as the MD concentration increased. NPS showed higher gelatinization temperatures than APS prepared with distilled water (the control). Moreover, as binder concentration increased, the gelatinization temperatures and enthalpy of APS increased and decreased, respectively, indicating a delay in gelatinization. Similar results were observed with the pasting properties, wherein APS with sugar binders exhibited lower pasting, breakdown, setback, and final viscosities compared to the control. These were likely a result of decreased amylose leaching from the granules during heating due to the presence of sugar.

Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed (Phalaris canariensis L.) Groat Flours.

Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient.

Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping.

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.

Deciphering the Role of Waxy Gene Mutations in Enhancing Rice Grain Quality.

Amylose content (AC) stands as a pivotal determinant of rice grain quality, primarily governed by the Waxy gene (Wx). The allelic variation within this gene, particularly the presence of the Wxmp allele derived from the ancestral Wxmq allele, significantly influences AC and is prevalent among soft japonica rice varieties in southern China. Although both alleles are associated with lower AC, there remains a paucity of detailed understanding regarding the interplay between specific functional single nucleotide polymorphisms (SNPs) within these alleles and the overarching rice grain quality. To investigate this, we engineered three distinct transgenic rice lines, each harboring the Wxmp, Wxmq, or Wxb-5c alleles in the background of the glutinous rice cultivar Nip(wx). This suite of transgenic rice lines showcased varying degrees of grain transparency inversely correlated to AC, which in turn influenced other physicochemical properties of the rice grains, such as taste value of cooked rice, gel consistency, and starch pasting properties. Additionally, analyses of gene expression and enzyme activity revealed that the functional SNPs, Ex4-53G to A and Ex5-53T to C, lead to a decline in the activity of granule-bound starch synthase I (GBSSI) without altering expression levels.

Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε, density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e., nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (To, from 56.90 °C to 62.10 °C) and enthalpy (ΔH), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g., decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products.

Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch

The present study investigates the application of annealing and plasma-activated water (PAW) for starch modification, as alternative methods compared to the chemical one. Native potato starch was subjected to PAW, annealing with distilled water (DW-ANN), and the combination of the two (PAW-ANN) at different incubation times (1, 4, 8, and 12 h). The changes in rheological, pasting, and thermal properties were evaluated. The results showed that all treatments promoted significant modifications of the investigated parameters. In particular, while the pasting properties of the potato starch remained unchanged after the PAW treatment, G’ (elastic) and G’’ (viscous) of the PAW-treated starch were significantly (p < 0.05) higher than those of the native. DW-ANN significantly increased all rheological parameters and reduced peak viscosity, breakdown, and setback and significantly (p < 0.05) incremented pasting temperature, holding strength, and final viscosities of the potato starch may be due to cross-linking reaction. The combination of treatment (PAW-ANN) showed a synergistic effect leading to strong gel formation up to 4 h, while further treatment reduced the possibility of depolymerization. In conclusion, the combined treatment is a promising new green method to modify the properties of starch and improve its stability within a short treatment time.